Risotto with Squid

Ingredients

• 1 onion
• 1 small garlic clove
• 4 tbsp olive oil
• 3 tbsp butter
• 200 g risotto rice
• 200 ml dry white wine
• 700 ml fish stock
• 1 bay leaf
• 1 tbsp squid ink
• 1 piece untreated lemon zest
• 500 g calamari (prepped)
• 50 g freshly grated Parmesan
• Salt
• pepper (from grinder)
• fresh chopped parsley (for garnish)

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Heat 2 tbsp olive oil and 1 tbsp butter in a pot, sauté onions and garlic until translucent, then add risotto rice and stir briefly to toast. Add half of the wine, letting it reduce almost completely. Repeat with remaining wine, then pour enough stock to just cover the rice, adding bay leaf, squid ink, and lemon zest. Reduce liquid with occasional stirring, add more stock, stir, and reduce again. Continue until stock is exhausted and rice is nearly cooked (should have a slight bite), about 15-20 minutes.

2. 2.

   Wash and pat dry the calamari. In remaining oil, fry for 6-8 minutes until golden brown. Season with salt and pepper.

3. 3.

   Remove lemon zest and bay leaf from the risotto. Stir in Parmesan, half of the squid, remaining butter, and season with salt and pepper to taste. Plate on dishes, arrange calamari on top, garnish with parsley, and serve.